Name: Potato-Skin Nests
Yield: Makes 12 servings
Ingredients: 3 cups frozen shredded hash browns, thawed; 2 egg whites, lightly beaten; ¾ cup (3 oz.) freshly shredded Parmesan cheese; 1 teaspoon onion powder; ¾ teaspoon salt; ½ teaspoon garlic powder; Freshly ground pepper to taste; Vegetable cooking spray; Shredded colby-Jack cheese; Sour cream; Cooked and crumbled bacon; Chopped fresh chives

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AMCuneo

12/31/2013

I made these for a party and they disappeared as fast as I could get them out of the oven. I make them now for football weekends and sometimes just when we feel like appetizers for dinner! So good, and even crunchier if you use a mini muffin tin. (Just watch how long you bake them if you go for the small tin.)

karenfar

02/04/2013

I made these as an accompaniment to dinner for Super Bowl - EXCELLENT!! this is a repeater for sure. I used about 2 cups of potatoes and halved the remaining ingredients. Tonight I'm going to make them again but I'm going to add 1/2 cup of the potato mixture to each muffin cup and maybe put the cheese on top for the last few minutes of baking. I forgot to spray the muffin tin (nonstick) and the 'nests' were really stuck to the bottom.

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Potato-Skin Nests

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